Recipe: Pineapple Lamb

My son made me laugh tonight.  I created a new recipe and well as we were eating it, he looked at me all serious like “mom, this is so horrible, you should punish me severely and make me eat the rest of it all by myself!”

I laughed, hubby’s response was “I guess you like it then eh?”.  🙂

As I wrote this post I asked hubby “what should I call this?”

“Pineapple Lamb”.  So there you have it.. PINEAPPLE LAMB.

Ingredients:

1 lb lamb.  I bought the shaved lamb that comes in rolls from the Asian market.
3 green onions
about 2 tbsp. rosemary – we used fresh
1 medium carrot, coarsely grated.
Celery (about three stalks thinly diced)
1 can pineapple tidbits drained…if you have a boy child watch him steal the pineapple juice.. let him 🙂
Salt and pepper to taste, garlic powder as well.
Worchestershire sauce (to taste… we put in 3-4 shakes)
1 jar pineapple sauce.

Directions: 

Let the meat cook a bit until browned, season it as you will (we used salt, pepper and garlic powder).
Add the green onions, carrot and pineapple tidbits. Stir it around so it’s well mixed.
Add in the jar of pineapple sauce.

Let it cook for about 20 minutes roughly covered.
I checked it at the 10 minute mark, turned it down and opened the vent on the lid to let it cook down a touch.

Made up some mashed taters to go with it at the lad’s request.. I originally wanted to do it over a bed of rice but since the boys asked so nicely… 🙂

Thoughts when eating

• “this turned out well”,
  “Good, good, make it for my birthday please”,
  “tastes good, bet we could add some yellow or orange bell peppers too”
  “Can I finish it off?”

Serves four if you are eating conservatively… three if people are hungry with just a touch left over.